Whisk 180 ml milk with 30 ml cream, 2 tsp nannari syrup and the seeds of 2 cardamom pods.
Spoon the jelly into a kulhad and pour in the creamy milk.
Top with 2 scoops of ice cream and 4 chopped almonds.
Order it after a spicy Chettinad lunch to calm the palate.
Enjoy your drink!Curated & designed by Sudeep Sachdeva
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